Wash the chicken pieces and drain.
Mix hung yogurt, ginger- garlic paste, garam masala, chilly paste, salt, lemon juice, and mustard oil with the chicken pieces.
Chill the chicken marinade in the refrigerator for half an hour.
In the mean time, boil water for the rice, add salt cloves, cinnamon, cardamom, bay leaf and ghee.
When water is briskly boiling, add rice and cook till 3/4 done, drain and set aside.
:-If using chicken stock use absorption method to cook rice.
Heat a thick bottomed pan, add oil and swirl to spread.
Add cumin seeds, green and black cardamom, star anise, cloves, cinnamon, bay leaf and mace and allow them crackle.
Add onions and stir fry till light golden brown.
Add ginger, garlic, green chillies, black pepper and turmeric and stir fry for about 2 minutes.
Add marinated chicken and cook on high heat till the meat changes colour and becomes white about 5 minutes.
Lower the flame and cook on simmer for 10 to 15 minutes till the pieces are tender.
Add 1 tbsp chopped coriander stir and and close the lid.
Now arrange alternate layers of cooked chicken and rice.
Sprinkle saffron milk, coriander leaves, mint leaves, garam masala, ginger julienne between every layer.
Finally end up with rice on top, sprinkle mint, ginger julienne and saffron on top.as shown in the picture.
Cover and seal with roti dough all around the lid (in the picture) or use aluminium foil.
Cook on indirect flame for 12 to 15 minutes (shown in the picture, with a tawa underneath) or in a pre-heated oven for 10 to 12 minutes.
:-You will notice the steam escaping from the vessel through the sealed lid and the room is filled with irresistible aroma.
Switch off the flame and let the vessel sit for sometime about ten minutes for the flavours to merge.
:- Serve biriyani from the same vessel accompanied by raita, pickle and pappads.